Serve as a spread on toasted homemade bread

Ingredients

• 2 lbs. young zucchini squash
• Juice of 2 lemons
• 1 tsp. grated lemon peel
• 1 (13 ½ oz.) can crushed pineapple, drained
• 5 cups sugar
• 2 tblsp. Finely chopped crystallized ginger

Method

1. Peel squash and cut in thin slices. Measure 6 cups sliced zucchini into a large kettle.
2. Add lemon juice, peel and crushed pineapple. Bring to a boil. Lower heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
3. Add fruit pectin. Place over high heat and bring to a boil. Stir in sugar and ginger. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
4. Remove from heat, skim off any foam. Stir and skim 5 minutes to cool slightly and prevent fruit from floating.
5. Ladle into hot, sterilized jars, seal and process in a canner following your canner directions. Makes 5 half pints.